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It is also called frozen garlic rice. After peeling the garlic cloves and cutting off the root disk, the garlic frozen quickly at low temperature is favored for its good color, fresh taste and easy storage.
Selection of garlic rice: Choose those whose garlic heads are basically mature, more than 4 centimeters in diameter, and the garlic cloves are complete, uniform in size, clean, free of worms and mildew.
Peeling: Break the garlic into garlic cloves and peel them manually. They should be peeled and processed now, otherwise they will be spoiled if stored for too long.
Blanching: Pour the peeled garlic into boiling water and stir continuously for 2 minutes with a frying hedge to destroy the activity of the enzyme and prevent enzymatic browning during freezing and storage.
Cooling: Pour into clean water to cool and rinse immediately after blanching, pay attention to cold penetration.
Quick-freezing: The garlic rice after the above-mentioned series of treatments is immediately loaded into a freezing plate or directly placed on a conveyor belt, and sent to a quick-freezing machine for freezing.
Packing: Pack the frozen garlic into a plastic bag every 5 kilograms, and then put it into a carton. Each bag contains 2 bags.
http://www.peeledgarlic-china.com/
